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When you think of making tarts, your first thought is probably: I want that. But the second, most likely, is of the work it requires: the chilling of the butter, the chilling of the dough, the flouring of the counter, all the rolling out. That tart, now, seems far away; it seems like a project. It seems like something for not this very second.

But with Amanda's technique -- which she demonstrates above -- you can have that tart now. No butter, no chilling, no rolling-out required; this is a tart crust made in two bowls and pressed right into your pan. Plus, Amanda provides a ratio for converting your butter-based baked goods into olive oil-based baked goods. Watch the video, and hey -- make yourself a tart right after.

1. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the olive oil, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it.

2. Transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.

Quick question--how sweet is the dough and could I just cut back on the amount of sugar? I love the idea of using the olive oil crust for a savory tart but don't want to mess up any ratios! (Last year was my Year of Dough, in which I finally conquered my fear of making crusts and breads, but I still have some lingering self-doubt...)

The recipe included with this post shows 3/4 cup of sugar, which is incorrect if you are just making the crust, and not the whole fruit tart. The recipe for the tart including the fruit has you stir 3/4 cup of sugar into the peaches, if I remember correctly. To make just the crust, you only use 1 teaspoon of sugar. The editors should correct this, to avoid further confusion. Also, if you want to use this for a savory tart, you can delete the teaspoon of sugar. ;o)

Pam, I just answered another question arising from the same error in the ingredients list posted above. You only use 1 teaspoon of sugar in the tart crust. The 3/4 cup of sugar is for the fruit used when making the peach tart from which this post was derived. ;o)

Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough. Here is a link to the recipe: http://food52.com/recipes...I always substitute a few tablespoons of toasted wheat germ for some of the flour when I make this to give it a nutty taste. This has become a real go-to for me, as I mentioned below. ;o)

What I like about it is that you can make it on the hottest day of the year and it doesn't complain or require a lot of pampering, the way butter-filled crusts do. Plus, you can make this in a cabin on a river in the woods with a tiny kitchenette that doesn't have a square inch of counter space. (I've made this crust so many times. My family loves it, too.) ;o)

I made this one with all olive oil, which is how I used to make the recipe. I believe the recipe my mother gave me called for all vegetable oil. I also make the version I published on the site, which includes both. Summary: you can use whatever oil you like!